Connect’s visit took us into Chef Scott Skomal’s Test Kitchen, an integral part of meeting planners’ advance prep, where the team demonstrated how they execute an individually driven breakfast menu for groups.
Place-card menus have three columns with Style (poached, healthy sweet or surprise me), Fillers (bacon, elk sausage, berries, mushrooms, tomato, peppers, Nutella and mascarpone), and Additions (Hollandaise, green chili, goat cheese, arugula salad and hash browns). Each guest in our group had their own creation, from omelets and poached eggs upon heirloom tomatoes to Nutella French Toast, all garnering rave reviews.
Special cocktails are the rage here and Skomal’s team is happy to create custom drinks for groups using freshly squeezed juices, house-made shrubs and mixes. Grilled Grapefruit Palomas is just one tasty option.
Our trip to the back of the house gave us another peek at how the Sheraton Denver Downtown Hotel is excelling in hospitality scores. Employee bulletin boards were littered with guest accolades, notes and cards praising above and beyond service.
“It’s our people that make the difference,” says Dunn. A sentiment every planner can attest to, and a point of differentiation for the Marriott CRN.